Asparagus pecan salad with honey-lemon bourbon vinaigrette from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 330) by Damon Lee Fowler

  • thyme
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute green onion tops for chives, and scallions for Vidalia green onions. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Deviled crab; Shrimp in Savannah sweet red pepper sauce; Roast lamb with bourbon and mint; Turkey cutlets with sage, lemon, and wine; Baked Vidalia sweet onions with ham

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onion tops for chives, and scallions for Vidalia green onions. See recipe for variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.